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Featuring the world's best kinds of cheese, this book gives a wealth of information on the cultural history of this special milk product, its production and regional diversity. It shows how cheese develops over the course of weeks, months and sometimes years and is a closing argument for the acknowledgement of this traditional craft.
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Gourmet's Guide Cheese, Brigitte Engelmann, Peter Holler
- Idioma
- Publicado en
- 2011
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